This Easy Pumpkin Dump Cake is a rich, spiced dessert that combines the flavors of pumpkin pie and a buttery cake topping. Made with simple pantry staples, this dessert is perfect for fall gatherings, holiday dinners, or anytime you’re craving a warm and comforting treat. The best part? It’s incredibly easy to make – just mix, layer, and bake!

Why You’ll Love This Recipe

• Effortless preparation: No complicated steps – just “dump” the ingredients into the pan!
• Full of fall flavors: Warm spices and pumpkin make this cake the perfect autumn dessert.
• Perfect for crowds: Great for potlucks, holiday dinners, or feeding a large group.
• Customizable: Add nuts, caramel, or whipped cream to make it your own.
• Minimal cleanup: Made in just one pan, so there’s less mess to clean up.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pumpkin puree (not pumpkin pie filling)
• Evaporated milk
• Eggs
• Granulated sugar
• Pumpkin pie spice
• Yellow cake mix (boxed)
• Unsalted butter (melted)
• Chopped pecans or walnuts (optional)

Directions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2: Prepare the Pumpkin Base

1. Mix the wet ingredients:
   • In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice. Whisk until smooth and fully combined.
2. Pour into the baking dish:
   • Pour the pumpkin mixture evenly into the prepared baking dish.

Step 3: Add the Cake Topping

1. Sprinkle the cake mix:
   • Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir.
2. Add the butter and nuts:
   • Drizzle the melted butter evenly over the cake mix. If using, sprinkle chopped pecans or walnuts on top for added crunch.

Step 4: Bake the Cake

• Bake in the preheated oven for 50-60 minutes, or until the topping is golden brown and the pumpkin layer is set.

Step 5: Cool and Serve

• Let the cake cool for at least 15 minutes before serving. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream, if desired.

Servings and Timing

• Servings: This recipe serves 12.
• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes

Variations

• Caramel drizzle: Add a drizzle of caramel sauce on top before serving for extra decadence.
• Nut-free: Skip the nuts if you prefer a nut-free version.
• Spice cake mix: Use a spice cake mix instead of yellow cake mix for an extra layer of warm flavors.
• Chocolate version: Sprinkle chocolate chips over the cake mix before baking.
• Coconut twist: Add shredded coconut for a tropical spin.

Storage/Reheating

• Storage: Cover the cake tightly and store in the refrigerator for up to 4 days.
• Reheating: Warm individual portions in the microwave for 20-30 seconds, or enjoy cold.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is pre-sweetened and spiced, which would alter the flavor and texture of this recipe. Use plain pumpkin puree.

What if I don’t have pumpkin pie spice?

You can make your own by combining cinnamon, nutmeg, ginger, and cloves.

Can I use a different cake mix?

Yes, spice cake or butter pecan cake mix works well as an alternative to yellow cake mix.

Do I need to stir the cake mix into the pumpkin layer?

No, do not stir. The layers bake together to form the perfect texture.

Can I make this cake ahead of time?

Yes, you can prepare it a day in advance. Store it in the refrigerator and reheat before serving, if desired.

Can I freeze pumpkin dump cake?

Yes, allow the cake to cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator and reheat before serving.

How do I know when the cake is done?

The topping should be golden brown, and the pumpkin base should be set but slightly jiggly in the center.

What’s the best way to serve this dessert?

Serve warm with whipped cream, a dusting of cinnamon, or a scoop of vanilla ice cream.

Can I add more toppings?

Absolutely! Try crushed graham crackers, cinnamon sugar, or toffee bits for added texture.

What size pan should I use?

A 9×13-inch baking dish works best for this recipe, ensuring even baking.

Conclusion

Easy Pumpkin Dump Cake is the ultimate no-fuss fall dessert. With its creamy pumpkin base and buttery, golden topping, it’s a guaranteed crowd-pleaser that requires minimal effort. Perfect for holidays, potlucks, or any time you’re craving a comforting, spiced treat, this cake will quickly become a family favorite. Give it a try, and enjoy a delicious taste of autumn!

Easy Pumpkin Dump Cake Recipe

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• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Easy Pumpkin Dump Cake is a simple, crowd-pleasing dessert perfect for fall! Made with pumpkin puree, warm spices, cake mix, and a buttery topping, it’s the ultimate cozy treat for Thanksgiving, potlucks, or anytime you crave pumpkin goodness.

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Ingredients

Units USM Scale 1x2x3x

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger)
• 1 box (15.25 oz) yellow cake mix
• 1 cup unsalted butter, melted
• 1 cup chopped pecans (optional)

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Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the Pumpkin Mixture:
   • In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice. Whisk until smooth and well combined.
3. Assemble the Cake:
   • Pour the pumpkin mixture evenly into the prepared baking dish. Sprinkle the dry yellow cake mix evenly over the top, ensuring it covers the entire surface.
4. Add Butter and Pecans:
   • Drizzle the melted butter evenly over the cake mix. If using, sprinkle chopped pecans on top for extra crunch.
5. Bake:
   • Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the filling is set.
6. Cool and Serve:
   • Let the cake cool for 15-20 minutes before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream.

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Notes

• Customizations: Swap yellow cake mix for spice cake mix for an extra kick of warm spices.
• Toppings: Add shredded coconut or chocolate chips for variation.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave.